Banana Muffins – profoodhomemade

How to make delicious and traditional banana and pecan muffins easy step by step instructions from start to finish.

Ingredients

Peel and mash 2 medium size ripe bananas, you should have around 260g / 9oz of mashed banana flesh.
Chop the 55g batch of the pecan nuts into small to medium size pieces.
At this point, preheat your oven to 190°C / 375°F Gas mark 5
Using a fine mesh sieve, sift all the dry ingredients into a large bowl, and make a well in the centre.
Note: I’m using self-raising flour in this recipe, which already contains some baking powder, but if you are using plain or all-purpose flour, you need to add an extra 2 tsp of baking powder to the recipe, making a total of 3 teaspoons of baking powder.
Add all of the wet ingredients to the well, including the mashed bananas and the cool melted butter.

Using a spatula, gently fold the batter together.
Once everything is combined, gently fold in the chopped nuts.
Cover the bowl and allow it to rest for 5 minutes.
While waiting, add 12 paper muffin cases to the cups of a standard muffin tray.
Once the 5-minute rest is up, equally divide the batter between the 12 muffin cases.
Add 2 whole pecan nuts to the tops of each cup.
Place the tray in the preheated oven and bake for 20 minutes.
Once they are golden brown, get them out of the oven, carefully lift the muffins out of the muffin tray and onto a wire rack, allow them to cool for at least 20 minutes.
Serve immediately, on their own, or with, whipped cream, ice cream, or hot vanilla custard.
You can store them in your fridge for up a week, or freezer for 3 months.
Enjoy